Freshly ground lamb is used for this preparation. These burgers are best grilled outside but either way these lamb burgers will be sure to please. The meat is flavored with spice and herbs and the salad with balsamic vinaigrette is the perfect flavor balance for the burger.
- Make sure to buy all the ingredients as they all work together to create a delicious burger. We’ve made these many times and they are always good.
- Medium rare is my favorite preparation but even at well done the olive oil in the mix helps keep the lamb moist
- Brioche buns are nice with this recipe if you can find them. I’ve even made rolls for this burger with the Challah bread recipe on my blog.
Here is the lamb burger recipe I found featured in Bon Appetit Magazine http://www.bonappetit.com/recipe/greek-lamb-burgers-with-spinach-and-red-onion-salad click on this link or I have copied and pasted the recipe below:
- 1/3 cup chopped fresh mint
- 2 teaspoons paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 1/3 pounds ground lamb
- 4 hamburger buns or small ciabatta rolls, halved crosswise
- 1 1/2 cups baby spinach leaves
- 1 1/3 cups crumbled feta cheese
- 4 1/4-inch-thick red onion slices
- 1 1/2 teaspoons balsamic vinegar
Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 1 1/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.